Pork Chops with Fennel and Juniper

1. 1

   In a small bowl, mix 1/2 cup of the olive oil with the garlic, juniper berries and fennel seeds.

2. 2

   Season the pork chops with salt and pepper and rub all over with the garlic-juniper oil.

3. 3

   Arrange the pork in a baking dish or place in a resealable plastic bag.

4. 4

   Add the chopped fennel and fronds and turn to coat.

5. 5

   Cover and refrigerate for 3 to 4 hours.

6. 6

   Remove the pork from the marinade; discard the marinade.

7. 7

   Preheat the oven to 425.

8. 8

   In a large cast-iron grill pan, heat the remaining 2 tablespoons of olive oil.

9. 9

   Add the chops and cook over moderately high heat, turning once, until golden, about 5 minutes.

10. 10

    Transfer the pan to the oven and roast the chops for 12 to 14 minutes, until an instant-read thermometer inserted in the center of a chop registers 140.

11. 11

    Transfer the chops to a cutting board and let rest for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.